Pumpkin Workout Brownies Recipe

Introduction

These Pumpkin Workout Brownies are a deliciously healthy twist on traditional brownies, perfect for a post-workout snack or a guilt-free treat. Packed with pumpkin and almond butter, they offer moist fudginess with the benefits of protein and whole food ingredients.

Ingredients

• 1 1/4 cup pumpkin puree
• 2/3 cup almond butter (or allergy-friendly substitute)
• 1/3 cup cocoa powder
• 1/4 cup sugar
• 3 tbsp chocolate protein powder or additional cocoa powder
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice or cinnamon

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line an 8-inch baking pan with parchment paper for easy removal.
2. Step 2: Gently warm the almond butter until it becomes easily stirrable but not hot.
3. Step 3: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice. Stir until the mixture is completely smooth and well incorporated.
4. Step 4: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
5. Step 5: Bake on the center rack for 20-25 minutes. For extra fudgy brownies, check at 20 minutes. The brownies will still be slightly undercooked when you remove them.
6. Step 6: Allow the brownies to cool completely, then loosely cover the pan with a paper towel and refrigerate overnight. This step helps the brownies firm up while maintaining their fudgy texture and enhances their sweetness.

Tips & Variations

• Substitute almond butter with sunbutter or pumpkin seed butter for allergy-friendly options.
• Use a combination of regular unsweetened cocoa powder and Dutch-processed cocoa for a richer chocolate flavor.
• Frost with your favorite healthy frosting or nut butter for extra indulgence.

Storage

Store leftover brownies covered in the refrigerator for 2-3 days. For longer storage, cut into squares and freeze for up to one month. You can enjoy them straight from the freezer if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, sunbutter or pumpkin seed butter can replace almond butter for those with nut allergies or personal preference. Just ensure it is smooth and stirrable for best results.

Why do the brownies need to refrigerate overnight?

Refrigerating overnight allows the brownies to firm up without losing their fudginess and improves the overall texture and sweetness, making them taste even better the next day.

Pumpkin Workout Brownies Recipe

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★★★★★

5 from 125 reviews

• Author: Victor
• Total Time: 10 minutes prep + 25 minutes cooking + overnight refrigeration (~8 hours) = approximately 8 hours 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Pumpkin Workout Brownies are a healthy, protein-packed snack perfect for post-workout fuel or a guilt-free treat. They combine pumpkin puree, almond butter, cocoa powder, and chocolate protein powder to create fudgy, flavorful brownies with a hint of warm pumpkin spice. Baked at a low temperature and refrigerated overnight, they develop a rich texture and enhanced sweetness without the use of refined ingredients.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 1/4 cup pumpkin puree
• 2/3 cup almond butter (or allergy-friendly substitute such as sunbutter or pumpkin seed butter)
• 1/3 cup cocoa powder (unsweetened, can be regular or a combination of regular and Dutch)
• 1/4 cup sugar
• 3 tbsp chocolate protein powder or additional cocoa powder
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice or cinnamon

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Instructions

1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8-inch baking pan with parchment paper to prevent sticking and for easy removal of brownies.
2. Warm Almond Butter: Gently warm the almond butter until it becomes easily stirrable, ensuring it blends smoothly with other ingredients without lumps.
3. Mix Ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or additional cocoa), vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the mixture is completely smooth and uniform.
4. Spread Batter: Pour and spread the brownie batter evenly into the prepared 8-inch pan using a spatula or the back of a spoon to level the surface.
5. Bake: Place the pan on the center oven rack and bake for 20-25 minutes. Bake for 20 minutes if you prefer extra fudgy brownies. Note that the brownies will appear slightly undercooked when done; this is intentional for achieving the fudgy texture.
6. Cool and Refrigerate: Allow the brownies to cool at room temperature. Once cooled, loosely cover the pan with a paper towel and refrigerate overnight. This step firms up the brownies while maintaining their fudginess and enhances their sweetness.
7. Serve and Store: Frost as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze for up to one month. Brownies can be eaten straight from the freezer if preferred.

Notes

• For allergy-friendly options, substitute almond butter with sunbutter or pumpkin seed butter.
• You can use regular unsweetened cocoa powder, Dutch-processed cocoa, or a mix for the chocolate flavor.
• Brownies are intentionally underbaked before refrigeration to achieve a fudgy texture.
• Refrigeration overnight is key to firm up the brownies and enhance the flavor and sweetness.
• These brownies are designed as a healthier snack alternative and may not be suitable for traditional bake sales or parties.
• Keep leftovers refrigerated up to 3 days or frozen for up to 1 month.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin brownies, healthy brownies, protein brownies, pumpkin workout brownies, healthy snack, pumpkin dessert